Seventy Five Percent of Formulated Foods Use Sweeteners
SANTA MONICA, Calif., Jan. 28, 2013 /PRNewswire/ — The January issue of Food Nutrition & Science reviews a new study from the University of North Carolina reveals that 75 percent of formulated food contains sweetener. The study, published in The Journal of the Academy of Nutrition and Dietetics, examined over 85,000 uniquely formulated foods and found that 68 percent use caloric sweeteners, 1 percent use non-caloric sweeteners, and 6 percent use both caloric and non-caloric sweeteners. The most commonly listed sweeteners in this study were corn syrup, sorghum, cane sugar, high-fructose corn syrup, and fruit juice concentrate.
“Added sweeteners are different from naturally occurring sugars and experts worry that too much sweetness in our food can lead to changing taste preferences, energy intake and dietary patterns,” says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. “Supermarkets can use this as an opportunity to direct shoppers away from empty sweet calories and toward naturally sweet fruits that offer better health and higher margins.”
Researchers found that caloric sweeteners are used in more than 95 percent of cakes, cookies and pies, granola, protein and energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages, while non-caloric sweeteners are used in more than 33 percent of yogurts and sport/energy drinks. Non-caloric sweeteners also are used in 42 percent of waters (plain or flavored), and most dietetic sweetened beverages.
Other articles in the January issue include a look at how states are tackling obesity. For example, California has “Project Lean,” North Carolina has “Eat Smart, Move More” and Texas has “Healthy Living/Happy Living” that all target residents who need weight and health guidance. Also this month, an interview with Dave Stangis, The Campbell Soup Company’s vice president of Public Affairs & Corporate Responsibility, who discusses the company’s long term goals on sustainability.
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SOURCE Food Nutrition & Science